Skillet Maple Syrup Pudding Cake

Skillet Maple Syrup Pudding Cake

Looking for a maple syrup recipes? This Maple Syrup Pudding Cake is the perfect way to enjoy your Spring maple syrup!

Spring in this part of the world means maple syrup. This is central Canada, after all, home to many, many maple trees. And as the snow recedes and we move into a new season with warmer days, but still cold nights, the sap begins to flow.

There is not a better place for a bit of Spring’s wondrous bounty than this traditional French-Canadian pudding cake known as Pouding Chomeur, which translates to “Poor Man’s Pudding”. Clearly they were getting their maple syrup a lot cheaper back when they gave it that name! (In fairness, I think they used to make it with brown sugar and cream sauce and only later on did maple syrup become the favoured alternative.)

You can make this pudding cake in a cast-iron skillet or in individual servings in ramekins. My skillet is 8-inches across the bottom (10-inches across the top) and was the perfect size. Just be sure that you place your skillet (or ramekins) on a baking sheet, to catch any small over flows. This cake cooks at a blistering 450° F., so it will rise and sputter as it cooks. Likewise, when you pour the maple/cream sauce over the batter, be sure not to fill the pan more that about 2/3 full (just over half). You may not be able to use absolutely all of the sauce.

I have to be honest, I’m not really sure why the cake batter/dough needs to be made ahead and refrigerated. I’m sure there’s a reason, I just have no idea what it is. I have always made it at least a bit ahead (not always 24 hours), mixing the batter in the morning and cooking at dinner. If you have the time, I’d suggest doing it. If you want to live dangerously, you can try a short trip to the fridge (it does firm up from refrigeration).

One last note about my cake and it’s slightly yellow cast. I accidentally used Omega 3 eggs in this one, which have the brightest yellow yolks and tend to lend a bit of a vibrant yellow cast to baked goods. It doesn’t make any difference beyond that, just pointing it out as your cake make not be a vibrant as mine, if using regular eggs.


The Recipe

Skillet Maple Syrup Pudding Cake
 
Prep time
Cook time
Total time
 
You can make this cake in a cast-iron skillet or in individual ramekins (should make 5 or 6 ramekins). This is a lovely sweet cake, reminiscent of warm, syrup soaked pancakes. As it's on the sweet side, a bit of creme fraiche (or sour cream) is nice with it. Or you can never go wrong with vanilla ice cream.
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • Cake:
  • 6 oz. (1 1/2 sticks/3/4 cup) butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 tsp. vanilla
  • 1 3/4 cups all-purpose flour
  • 1 tsp. baking powder

  • Sauce:
  • 1 1/2 cups maple syrup
  • 1 1/2 cups heavy (35%) whipping cream
  • Pinch of salt
Instructions
  1. In a large bowl with a hand mixer or the bowl of your stand mixer, combine the butter and sugar until smooth. Add the eggs and beat at medium speed until completely incorporated. Add the vanilla. In a medium bowl, whisk together the flour and baking powder. Add the flour mixture to the butter/egg mixture and stir just until the flour is completely incorporated. Remove the dough to a bowl. Cover with plastic wrap and refrigerate for at least 6 hours or up to 24 hours.
  2. Preheat oven to 450°F. and butter a cast-iron skillet or high-sided baking dish.
  3. In a medium saucepan, bring the maple syrup and heavy cream to a boil. Turn off heat, add a pinch of salt and set aside to cool.
  4. Butter your skillet. Spoon the dough into the bottom of the skillet or baking pan and press down to level and cover the bottom. (alternately, you can divide the dough among 5 or 6 ramekins). Place your skillet, pan or ramekins on a baking sheet (*don't skip this part or you'll potentially be cleaning your oven later!). Pour the maple/cream sauce over the dough being sure not to fill the pan no more that about 2/3 full (the cake will rise and you'll be pushing the limits of the edges here. You may not be able to add every bit of it). Bake for 20-25 minutes or until the puddings are golden brown and a tester inserted into the center of each cake comes out clean. Let cool for 5 minutes, serve warm with vanilla ice cream, creme fraiche or even sour cream.
 

Adapted from the Au Pied de Cochon Cookbook via Lottie & Doof



Yummly


24 Comments

  • Liz says:

    This sounds devine! Can you believe I never liked maple syrup up until 2 years ago. I always preferred pancake syrup. What was I thinking? Now, I can’t eat my pancakes without good ol’ Canadian Maple Syrup! :)

    • Jennifer M says:

      Thanks Liz. I am a huge maple syrup fan, too. It’s a bit of an indulgence these days, but one of those things that’s just worth it.

  • bellini says:

    I really enjoy Pudding Chomeur, especially during maple syrup season.

  • Kathy says:

    This looks so good! I love using my cast iron skillet! I’m trying to find a reason to make this and soon!

    • Jennifer M says:

      Thanks so much, Kathy. I truly believe everything tastes better baked in a cast iron skillet. Hope you get a chance to try this. It’s pure comfort food.

  • Dina says:

    this looks so yummy!

    • Jennifer M says:

      Thanks so much, Dina. Enjoyed browsing your site. You have many great treats close at hand. I’m jealous :)

  • Sophie says:

    This looks delicious! I love all your cast-iron cooking and baking :) Do you ever feel like your pan will lend a savory flavor (say, from making a garlicky dish) to the next sweet thing you make in it? I have only barely noticed… not enough to stop me or have me use two pans though (like I use two cutting boards — no garlic/chile flavors in my sliced desserts, please!). This is so inspiring! Yummm… happy Spring :)

    • Jennifer M says:

      Hi Sophie. Hmmm. I have never thought about that, so I guess I’ve never noticed. Truth be told, I tend to bake a lot more in mine than cook savoury dishes in it. I seem to use my cast-iron Dutch oven thingy more often for savoury dishes.
      And happy Spring to you, too! It’s almost arrived here (so late this year here – we still have a bit of snow in our yard yet) I’m embracing every sign of Spring I can :)

  • Renee says:

    I’m crazy about maple syrup. I put it in practically everything :) Your cake looks absolutely delicious. One year I would love to go sugaring off!

    • Jennifer M says:

      Thanks Renee. There is a lot of maple syrup made around here, so I have been out a few times (it was a regular school trip when I was in elementary school).

      How was your trip to my part of the world? (HV is just about an hour away from me). So sad I missed it but I did read all the tweets. You ate well, I could see by the food photos shared on twitter :)

  • Maria says:

    I have been tapping a few trees for about 4 years now, this is the best recipe for maple syrup dessert I have had. Thank you so much. Maria

  • Valentina says:

    Hi! This cake looks beautiful :)
    I have a question, is there any substitutes i can use instead of maple syrup, like honey?
    It’s hard if not impossible to find maple syrup in my country :( so, what can i do?

    Thanks :)

  • Made this tonight, and oh my goodness, what a treat! I served it with vanilla bean gelato, but actually preferred it without. And yes, that means I had two servings! :)

  • Janey says:

    This looks marvelous! I’m wondering if I should 1 1/2 the recipe, as my cast iron is a 12″ size. I’ll probably try it out to see if it works, following your 2/3 full rule!

  • Mirella Holwerda Lamain says:

    Thank you so much for sharing! I love Maple Syrup and finding these super delicious treats just makes my day!

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